Post Punk Kitchen Forum

The layers aren't as think as in American style lasagna. There is a meat sauce (bolognese) layered between noodles and bechamel on top. Some might put bechamel on the meat layers too. It's almost more like Mousaka than Italian-American lasagna.

That review is worth reading for the cat with the tofutti cup on its head alone.

That may have been one of the most enjoyable product reviews I have ever read. And now I won't have to waste $5 either because I am sure it is no cheaper at my Wegman's

Thanks for the heads-up. I was never a fan of ricotta (or lasagna, for that matter), and now I definitely know not to waste money on this.

The cat in that review is ADORABLE. Good review too

I cant say i would ever try this stuff...even though i do rather love the sour cream and like the cream cheese. It is so easy to make your own vegan ricotta. I guess if i was in a rush or something its nice to have the option. and as we all know, the hardest part about being vegan is that there is a lack of convenience foods out there (but getting better!)

i went to whole foods today thinking about this but to my despair i could not find this
on the other hand
i found in a little corner hidden from view teese cheese i bought cheddar, cheese sauce!
i also bought agave nectar ( i hope i wont get a stomach ache like with honey)

I had my doubts to start with. Like she said in the review, tofu ricotta isn't hard to make, and I'm satisfied with that. At least we know that cats like it?

In my part of the world, bechamel is the thang for lasagne. It does fill up the layers a bit! You just make it pretty thick. Some people just do layers of tomatoey lasagne filling or whatever until the top layer, and then top the lasagne off with a thick layer of bechamel and maybe some cheese grated on top. Some people do alternating layers of tomatoey stuff and bechamel. Either way is delish! Eff expensive fake ricotta.

I made a spinach lasagna with it instead of the pumpkin ziti. The meltiness made me think it would not work in that recipe. The lasagna turned out okay. Not the best I've ever had, but still a good meal on a cold night and will also make many lunches this week.

Exactly. This is confusing. Still, it's a new vegan product, so I will probably try it.

This whole thread makes me shudder. I'm in the no ricotta in lasagna camp.

As it's already been said, the texture of the ricotta is a little off - I've found the best way to use it is to D-E-F-I-N-I-T-E-L-Y bake with it. I got three free tubs from work to try out when it arrived here in Australia last month and so far I've used it in a cheesecake http://omnomally.com/2012/01/16/blueberry-ricotta-cheesecake/ a really good chocolate cake http://omnomally.com/2012/02/02/chocolate-bundt/ and made some brownies with it too.

I tried eating it on it's own, but it was beyond awful! Tasted like cardboard and really spongy as has been mentioned already.

I need more info about this please, this sounds like it might be my new favorite show...

Wow. The pictures of the ricotta make it look so dry and nasty. I guess the kitty eats for taste, not texture.

I also had no idea there were different types of lasagna. My 100% Italian mother always made it with lasagna pasta, tomato sauce, and mozzarella. Sometimes she'd put mini meatballs in there too, but I always squished them out.

I had this recently. I tried some plain and it was gross. The texture was weird, and it also tasted bad. I don't know how to describe it - maybe chemical-y?

I didn't want to waste it so I loaded it up with onion & garlic powder, nooch, lemon pepper and steamed brocolli. Then I stuffed it into big (pre-boiled) pasta shells, covered them with tomato sauce and daiya, then baked. It actually turned out much better than I thought it would. It did get pretty melty too. Which yeah, isn't really like real ricotta which stays crumbly and doesn't get melty. But it did taste much better after melting than before, although I can't say how much of that was due to my copius spicing.

All in all, I probably still would not buy it again because regular tofu or nut ricotta is better.

Of all the vegan products that people are clamoring for, I'd have thought ricotta is far down on the list. We can make reasonable versions on our own with a tiny list of ingredients, cheaply, in about 5 minutes.

Go back to the test kitchens and come up with cottage cheese, feta, and/or mascarpone.

I'm really disappointed by reading all of this. And it really doesn't look appealing in photos.

I saw this for the first time the other day. I have to say this is the least exciting veganized faux-something I've ever seen. I saw it and I thought WHY RICOTTA? I mean really, why the one cheese that you can make more awesome veganized at home? I could eat Vcon cashew ricotta all day long by the spoonful.

Reading this, I'm glad I didn't buy it. Why don't they work on veganizing their frozen blintzes instead, hmmm?

Unfortunate. I've liked all the tofutti products I've tried (sour cream, cream cheese and cuties) so I was expecting this one to be tasty as well. Oh well. The VWAV ricotta is delicious anyways and I can make it for like half the price.

I'm totally in the minority here, BUT-- my friend made me a lasagne last year with this stuff and it was the most amazing lasagne I have ever eaten! I loved it!

(But I will admit that it was possibly just an amazing lasagne, ricotta or not. It's hard to tell.)